In a small bowl, combine 1 cup of warm whole milk with 2 tablespoons of sugar and 2¼ teaspoons of active dry yeast. Allow to sit for 5-10 minutes until frothy.

Measure 4 cups of bread flour and add 1 teaspoon of fine sea salt to the bowl of a stand mixer. Mix together.

Once the yeast mixture is frothy, pour it into the mixer along with 2 beaten eggs. Mix on low speed until a shaggy dough forms.

Gradually add ½ cup of cold, cubed unsalted butter while kneading the dough until smooth and elastic, about 8-10 minutes.

Shape the dough into a ball and place it in a greased bowl. Cover and let rise for 1 hour, or until doubled in size.

Punch down the dough, divide it into six equal pieces, and shape them into tight balls.

Roll each ball into a rectangle about 9"x5" and tightly roll each into a log, placing them seam-side down on a baking sheet.

Cover and let the dough rise for another 30 minutes.

Preheat oven to 400°F. Whisk together an egg white and 1 tablespoon of water for the egg wash.

Brush the tops of the rolls with the egg wash and score each lightly. Bake for 15 minutes or until golden brown and internal temperature is 195-200°F.